Final answer:
In muscle cells, fermentation leads to the production of lactic acid, which is the result of lactic acid fermentation that happens when there is not enough oxygen for aerobic respiration.
Step-by-step explanation:
In muscle cells, fermentation produces lactic acid. The fermentation method employed in animal skeletal muscles and certain bacteria, like those in yogurt, is known as lactic acid fermentation. This type of fermentation occurs when skeletal muscles have an insufficient oxygen supply for aerobic respiration, such as during intense exercise.
The chemical reaction involved in lactic acid fermentation can be represented as follows: Pyruvic acid + NADH → lactic acid + NAD+. During this process, the enzyme lactate dehydrogenase (LDH) facilitates the reduction of pyruvate, using the electrons carried by NADH, producing lactate. Unlike alcoholic fermentation, this process doesn't produce carbon dioxide.